Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12‐Month Storage-Reference-Cited by-同舟云学术

Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12‐Month Storage

Published:2019-02-06 Issue:4 Volume:96 Page:381-389
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

de la Torre‐Robles Amelia¹,Monteagudo Celia¹,Mariscal‐Arcas Miguel¹,Lorenzo‐Tovar Maria Luisa¹,Olea‐Serrano Fátima¹,Rivas Ana¹

Affiliation:

1. Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12198

Reference43 articles.

1. Study of the precision of an analytical taste panel for sensory evaluation of virgin olive oil. Establishment of criteria for the elimination of abnormal results

2. Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

3. Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil

4. Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils;Bubola K. B.;Grasas y Aceites,2014

5. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial

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